Homemade Thin Mint Cookies

The Girl Scout Cookies are long gone, but that doesn’t mean my cravings for Thin Mints will stop! Luckily, they’re super easy to make and you don’t even have to be guilted into spending $5 a box from little girls flashing their big smiles at you. I will warn you, once these are made, they will be gone immediately. I only got to enjoy about 4 cookies before my visiting family members ate them all.
I guess I’ll have to bake another batch… oh no…

Ingredients for 30-40 cookies:
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup flour
• 1/2 cup cocoa
• 1/2 tsp. salt
• 1 bag of mint & chocolate chips


Preheat your oven to 350F.
Cream the sugar and butter together.

Add the egg and vanilla to the sugar mixture.
In a separate bowl, sift the flour, cocoa and salt together.

Slowly add the dry ingredients into the sugar mixture, until all is combined.

The dough will be quite dry.

Halve the dough and roll two cylinders onto a lightly floured surface.

Now that they’re looking quite unappealing, wrap the cylinders with wax paper, parchment paper or plastic wrap.

Place the cylinders in the freezer for about an hour to harden.
Take one cylinder out of the freezer at a time and use a sharp knife to slice your cookies.
I wasn’t too careful about how thin/thick my cookies were, but if you would like your cookies to be more true to Thin Mint form, definitely cut very thin slices. The thinner you slice, the crunchier they will be.

Since the dough won’t spread much, you can place quite a few cookies on one sheet.

Bake for 10-12 minutes.
Right before you take the cookies out of the oven, melt the mint chocolate chips.
Take the cookies out and drizzle the melted chocolate on top of the warm cookies.

Place the cookie sheet in the fridge and allow the chocolate covered cookies to firm up, I only had mine in for about 20 minutes before I placed them in my cookie jar. 🙂

Enjoy!